Brush both sides of each tortilla with 2 tablespoons of oil. Heat a large skillet over medium-high heat. Cook the tortillas in batches until lightly browned and starting to crisp, about 1 minute per side. Set aside.

In the same skillet, heat the remaining 3 tablespoons of oil over medium-high heat. Cook the chorizo, breaking it up with a wooden spoon, until browned and cooked through, approximately 7–9 minutes. Transfer the cooked chorizo to a medium bowl using a slotted spoon, and set aside.

Add garlic and half of the onion to the same skillet. Season with salt and cook, tossing occasionally, until tender and beginning to brown, about 6–8 minutes. Transfer the garlic mixture to a blender using a slotted spoon, reserving the pan with oil. Add beans and broth to the blender and purée until smooth, reaching a yogurt-like consistency. Season with salt.

Heat the reserved pan over medium-high heat with oil. Transfer the bean purée to the skillet and bring to a boil. Reduce heat to low. Working one at a time, and using tongs, dip tortillas in the bean purée, turning to coat and allowing them to soften for about 3 seconds per side. Transfer the softened tortillas to a baking sheet as you go. Fill each tortilla with 1 tablespoon of chorizo and 1 tablespoon of queso fresco, folding them over like tacos.

Divide the filled tortillas among plates and spoon the remaining bean purée over them. Combine the ingredients for avocado salsa.

Top with cilantro-avocado salsa, remaining chorizo, and remaining queso fresco.